Nothing says fall like a pimento cheese and squash casserole, as shared by Carrie Morey, founder of Callie’s Hot Little Biscuit. Pair that with the Hopsewee Bloody Mary by Raejean Beattie, manager at Hopsewee Plantation and you’ve got the most delectable duo of Southern delicacy.
Pimento Cheese Squash Casserole
Ingredients
- 4-5 yellow squashes, chopped into half-moon shapes
- 1 yellow onion, chopped
- 2 eggs
- 1 cup of whole milk
- 12 oz Callie’s Hot Little Biscuit Traditional Pimento Cheese
- 6 leftover Callie’s Hot Little Biscuit buttermilk biscuits, for breadcrumb topping
- 3 tablespoons butter, melted
- Salt and pepper
Instructions
- Preheat the oven to 350ºF.
- In a Dutch oven or large pot, place chopped squash and onion and season with salt and pepper. Fill the pot with enough water to cover the tops of the vegetables.
- Bring the water to a simmer over medium high heat, then place a lid on the pot and continue cooking for 15 minutes.
- Drain the squash and onion. Allow to cool in a colander or transfer to a bowl.
- While the squash and onion are cooling, in a medium bowl, whisk together eggs, milk and pimento cheese. For the breadcrumbs, break up leftover biscuits and pulse in a food processor until crumbled.
- In a large mixing bowl, combine the cooled squash and onions with the pimento cheese mixture.
- Transfer to a buttered casserole dish. Top with biscuit breadcrumbs and 3 tablespoons melted butter.
- Bake for 30-40 minutes.
- Once the casserole is out of the oven, allow it to sit for a few minutes before serving.
Hopsewee Bloody Mary
Ingredients
- ¾ cup celery salt
- ¼ cup fresh ground pepper
- ½ cup prepared horseradish
- ¼ cup Worcestershire sauce
- ½ cup lime juice
- 4 quarts tomato juice
- Vodka (Yield: 1 gallon)
Instructions
- Mix celery salt and pepper.
- Add horseradish, Worcestershire and lime juice.
- Pour the mixture into glasses over ice along with the vodka.
- Add preferred garnishes, sauces and spices to taste.
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